Description

A comforting and delicious Monterey Chicken Spaghetti casserole featuring tender shredded chicken, sautéed vegetables, and a creamy cheese sauce, all baked to bubbly perfection. This dish combines the creaminess of sour cream and cream of chicken soup with the melty goodness of Monterey Jack and cheddar cheeses, making it a perfect family dinner or potluck favorite.

Ingredients

Scale

Main Ingredients

2 cups cooked chicken, shredded (about 2 chicken breasts)
8 oz spaghetti (or any pasta of your choice)
1 tablespoon olive oil
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup mushrooms, sliced
1 (10.5 oz) can cream of chicken soup
1 cup sour cream
1 cup Monterey Jack cheese, shredded
1/2 cup cheddar cheese, shredded
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/2 cup milk (or chicken broth for a lighter version)
Fresh parsley, chopped (optional, for garnish)

Instructions

Cook the Pasta: Boil the spaghetti according to package instructions until al dente. Drain and set aside to prevent overcooking.
Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and sliced mushrooms, and sauté for 5-7 minutes until the vegetables are softened and slightly browned to develop flavor.
Make the Creamy Sauce: Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk into the sautéed vegetables. Cook for 2-3 minutes, stirring constantly, until the sauce is smooth and heated through.
Add Chicken and Cheese: Mix in the shredded cooked chicken and 1/2 cup of the shredded Monterey Jack cheese into the sauce. Continue cooking for another 2-3 minutes, stirring until the cheese melts and the chicken is warmed through.
Combine with Pasta: Toss the cooked spaghetti into the skillet with the creamy chicken and vegetable sauce. Mix well to ensure the pasta is evenly coated with the sauce.
Optional Baking Step: Preheat the oven to 350°F (175°C). Transfer the pasta mixture into a greased 9×13-inch baking dish. Sprinkle the remaining Monterey Jack cheese and all the cheddar cheese evenly on top.
Bake the Casserole: Bake in the preheated oven for 20-25 minutes or until the cheese on top is melted, bubbly, and slightly golden brown.
Serve: Garnish the baked casserole with freshly chopped parsley if desired, and serve warm for a hearty and satisfying meal.

Notes

You can substitute the cream of chicken soup with cream of mushroom soup for a different flavor.
For a lighter version, replace milk with chicken broth and use reduced-fat sour cream and cheese.
Feel free to use any type of pasta you prefer; penne or rotini work well too.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
Add red pepper flakes if you like a bit of heat in the dish.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: American

Keywords: Monterey Chicken Spaghetti, chicken pasta casserole, creamy chicken spaghetti, baked spaghetti casserole, comfort food